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Camelot Cabernet Sauvignon

2009 A densely packed bouquet of blackcurrant and red cherry with highlights of clove and sage. Full-bodied fruit flavors fill the palate with notes of mocha and mint adding a layer of complexity. The fruit is supported by round tannins leading to a long, smooth finish.
$15.00 / Bottle   $180.00 / Case

Additional Information

Camelot Vineyards and Winery was established in 1993 and its wines have been winning awards across the country ever since.

Rows of vines in the Lodi winegrowing region of California’s Central Coast.

The secret behind these consistent winners is the world-class winegrowing regions of the Central Coast, Lodi and the North Coast of California.

Each of these regions has its own specificities in terms of soil and climate. The Central Coast is marked by alluvial soils and a climate influenced by the nearby Pacific Ocean.

Lodi, in the northern tip of the San Joaquin Valley, just east of San Francisco Bay is a where fertile soils begin to make their gentle ascent to the foothills of the Sierra Nevada. Lodi boasts a classic Mediterranean climate consisting of warm days and cool evenings accented by a gentle maritime wind from the Sacramento River Delta.

North Coast vineyards, situated further inland, benefit from a temperate climate with warm, sunny days resulting in rich ripe fruit.

Winemaker Melissa Bates goes the extra mile to select fruit from vineyards in all three regions. By blending fruit from cool-climate regions with grapes grown in warmer microclimates, they’re able to produce a more complex Cabernet with rich, ripe fruit flavors, supple tannins and balanced structure. In the cellar she blends state-of-the-art technology with old-world artisan winemaking techniques to craft a concentrated, fruit-forward wine.

The Cabernet grapes are fermented in temperature-controlled stainless steel tanks to enhance the bright fruit flavors without dampening or masking them with oak.

This wine is smooth enough to enjoy on its own as an evening aperitif and it’s full-bodied enough to serve with roast lamb or ratatouille.